Wednesday, June 24, 2009

Hot potato

In my column this week, I give up the secret of a great potato pancake.

If you have something to say about it, you can comment on the article directly (via the above link), or you may tell me off here, or feel free to email my editor Frank Lewis at flewisATclevesceneDOTcom.


Earl Tesch said...

Guten morgen, Frau O'Brien.

Anonymous said...

"... frost your cornichon with some ganache ..." will soon take it's place among such literary icons as "It was the best of times, it was the worst of times", "Call me Ishmael" and "It is a truth universally acknowledged that a single man in possession of a good fortune must be in want of a wife."


Sean Craven said...

Ha! I'm reading this while waiting on some potatoes. I cut 'em up in big chunks and tossed in a paste I made out of garlic and salt crushed in the mortar. This isn't just for seasoning -- it sucks a lot of water out of the potatoes and makes them sorta creamier when they're cooked.

After they sit for a while I'm gonna drain off the water, toss 'em with a little oil, and roast 'em at 450 while I make greens and sausage.

Your pancakes looks swell but I don't think I'll be able to make them right. I'm no longer allowed to cook while schnockered.

Anonymous said...

That is very self-same recipe I use for potato pankakes. Except I only use 1-2 T. of flour. I have always grated the spuds. I never thought of using a blender.

When I had them in Germany they were usually servrd with plum preserves


Alan states said...

love boxty and corned beef, little sauerkraut and thousand island dressing - heaven - The Harp's are so large you need a knife, fork and huge appetite.

Al The Retired Army Guy said...

I make mine pretty much just from potatoes (usually Yukon golds, but russets, red bliss etc. work fine as well), some grated onion (that's been sauteed a bit or placed in the microwave to get rid of excess water), garlic (sometimes), salt and pepper. I grate my potatoes (usually a box grater - what can I say, I'm old school), and put them under several changes of water to remove excess starch (too much and they'll burn before the interiors are cooked). I then place them in a salad spinner to remove excess moisture (see above), and finally combine them with the onions/garlic etc. To cook, I use a non-stick fry pan, with a bit of olive oil in it (yes, I know Erin advises against it; as long as it's not extra virgin it's fine; peanut or vegetable oil will do as well). I put in a handful (about 3/4 to 1 cup) of the potato mixture, and flatten it with a wooden or silicone spatula into a pancake shape, and allow it to cook to GB and D (golden brown and delicious) on one side. I flip it and do the same to the other side. I drain it on a rack inside a half sheet pan (sorry, Erin, leaving it in paper towels leaves it sitting in oil - there's a reason professional cooks don't use that method), and then sometimes top it with cheese, leftover veg, meat, etc. and place under the broiler to brown a bit. I call this permutation "potato pizzas;" they are one of my wife's favorite things to eat.


Anonymous said...

"Glugs" is a measurement term I learned from mom years ago...


Erin O'Brien said...

Who here thinks Al should take his pants off?

Al The Retired Army Guy said...

"Who here thinks Al should take his pants off?"

Hmmm ... no takers. I've definitely lost my mojo ... ;-)